FSSAI Licensing Procedure,
Standards & Guidelines
Ready-to-eat Snacks
Indian Institute of Food Processing Technology
Ministry of Food Processing Industries,
Govt. of India
Thanjavur – 613005
Tamil Nadu
FSSAI Registration
It requires FSSAI registration for all petty food business operator.
Petty food business operator is any person or entity who:
• Manufactures or sells any article of food himself or a petty retailer,
hawker, itinerant vendor or temporary stall holder; or
• Distributes foods including in any religious or social gathering except
a caterer; or
• Other food businesses including small scale or cottage or such other
industries relating to food business or tiny food businesses with an
annual turnover not exceeding Rs.12 lakhs.
[Link]
Food License Registration Procedure
Any person or entity that does not classify as a petty food business operator is required to
obtain an FSSAI license for operating a food business in India.
FSSAI license is of two types,
State FSSAI License and Central FSSAI License.
Based on the size and nature of the business, the licensing authority would change.
Large food manufacturer/processors/transporters and importers of food products require
central FSSAI license;
State FSSAI license is required for medium-sized food manufacturers, processor and
transporters.
The issuance of FSSAI license for a period of 1 to 5 years as a request by the food
business operator. The higher fee would be applicable for obtaining FSSAI license
for more years.
If obtaining registration for one or two years, then the person can apply the renewal of
license by making an application, no later than 30 days prior to the expiry date of the
FSSAI license.
[Link]
Food License Registration Procedure
[Link]
FLRS to FoSCoS
[Link]
FSSAI
Standards & Guidelines
Ready-to-eat Snacks
15.1: Snacks
Ready-to-eat
Includes all savoury snacks, with or without added
flavoring
Also includes sweet snacks.
Ascorbyl esters 200 mg/kg
Hydroxybenzoates, para- 300 mg/kg
Allura red AC 100 mg/kg
Iron oxides 500 mg/kg
Brilliant blue FCF 100 mg/kg
Indigotine (indigo carmine) 100 mg/kg
Butylated hydroxyanisole (BHA) 200mg/kg
Ponceau 4R 100 mg/kg
Carotenoids 100 mg/kg
Propyl gallate 200 mg/kg
Chlorophylls and chlorophyllins, 350 mg/kg
Riboflavins 300 mg/kg copper complexes
Benzoates 1,000 mg/kg
Canthaxanthin 45 mg/kg
Sorbates 1,000 mg/kg
Beta-carotenes, vegetable 100 mg/kg
Sulfites 50 mg/kg
Cyclodextrin, beta- 500 mg/kg
Tocopherols GMP
Diacetyltartaric and fatty acid 20,000
Sunset yellow FCF 100 mg/kg esters of glycerol mg/kg
Grape skin extract 500 mg/kg
General Hygienic and Sanitary
practices to be followed by
Food Business operators
SANITARY AND HYGIENIC REQUIREMENTS FOR
FOOD MANUFACTURER/ PROCESSOR/HANDLER
The place where food is manufactured, processed or handled shall comply
with the following requirements:
1. The premises shall be located in a sanitary place and free from filthy
surroundings and shall maintain overall hygienic environment. All new
units shall set up away from environmentally polluted areas.
2. The premises to conduct food business for manufacturing should have
adequate space for manufacturing and storage to maintain overall
hygienic environment.
3. The premises shall be clean, adequately lighted and ventilated and
sufficient free space for movement.
4. Floors, Ceilings and walls must be maintained in a sound condition.
They should be smooth and easy to clean with no flaking paint or
plaster.
5. The floor and skirted walls shall be washed as per requirement
with an effective disinfectant the premises shall be kept free
from all insects.
o No spraying shall be done during the conduct of business, but
instead fly swats/ flaps should be used to kill spray flies getting
into the premises.
o Windows, doors and other openings shall be fitted with net or
screen, as appropriate to make the premise insect free.
o The water used in the manufacturing shall be potable and if
required chemical and bacteriological examination of the water
shall be done at regular intervals at any recognized laboratory.
6. Continuous supply of potable water shall be ensured in the
premises. In case of intermittent water supply, adequate
storage arrangement for water used in food or washing shall be
made.
7. Equipment and machinery when employed shall be of such
design which will permit easy cleaning. Arrangements for
cleaning of containers, tables, working parts of machinery, etc.
shall be provided.
8. No vessel, container or other equipment, the use of which is
likely to cause metallic contamination injurious to health shall
be employed in the preparation, packing or storage of food.
(Copper or brass vessels shall have proper lining).
9. All equipments shall be kept clean, washed, dried and stacked at the
close of business to ensure freedom from growth of mould/ fungi and
infestation.
10. All equipments shall be placed well away from the walls to allow
proper inspection.
11. There should be efficient drainage system and there shall be
adequate provisions for disposal of refuse.
12. The workers working in processing and preparation shall use clean
aprons, hand gloves, and head wears.
13. Persons suffering from infectious diseases shall not be permitted to
work. Any cuts or wounds shall remain covered at all time and the
person should not be allowed to come in direct contact with food.
14. All food handlers shall keep their finger nails trimmed, clean
and wash their hands with soap, or detergent and water
before commencing work and every time after using toilet.
Scratching of body parts, hair shall be avoided during food
handling processes.
15. All food handlers should avoid wearing, false nails or other
items or loose jewellery that might fall into food and also
avoid touching their face or hair.
16. Eating, chewing, smoking, spitting and nose blowing shall be
prohibited within the premises especially while handling
food.
17. All articles that are stored or are intended for sale shall be fit
for consumption and have proper cover to avoid
contamination.
18. The vehicles used to transport foods must be maintained in
good repair and kept clean.
19. Foods while in transport in packaged form or in containers
shall maintain the required temperature.
20. Insecticides / disinfectants shall be kept and stored
separately and `away from food manufacturing / storing/
handling areas.
Thank You
Indian Institute of Food Processing Technology
Ministry of Food Processing Industries
Government of India
Thanjavur – 613005
Tamil Nadu
[Link]
